21/08/2022
THE MOST AUTHENTIC HEALTHY VEGAN
NASI LEMAK
Delicious
Easily customizable
Perfect for meal-prep
INGREDIENTS
5 red jalapeños
1½ cup dried chiles seeds removed
2 tomatoes wedged
4-5 large shallots
1 piece kombu soaked in ¾ cup of water
½ cup tamarind juice from wet tamarind used a ping pong ball-sized tamarind
1 medium-sized onion sliced
2 palm sugar round or sugar plus more to taste
1 teaspoon salt plus more to taste
½ teaspoon mushrooms powder
a few pandan leaves tie into knot
oil for cooking
Coconut Rice (Nasi)
4 cups Jasmine rice rinsed thoroughly
4-5 cups of water
1 can [400ml) coconut milk or Fresh milk
1 shallot thinly sliced
1 lemongrass stalk white part – bruised
2 slices of ginger
1 teaspoon salt
a few pandan leaves tie into knot
Sides
1 cup raw peanuts used red skin peanuts
cucumber slices
pan-fried plant-based egg cut into slices
banana leaves cleaned and wiped dry with paper towel.
INSTRUCTIONS
Cooking Method
Prepare the rice
Combine washed rice, shallots, lemongrass, pandan leaves, ginger, salt, water, and coconut milk in the rice cooker.
Cook the rice using 'white rice' settings. The rice should be ready in 35-40 minutes.
Prepare the peanuts and sambal
Meanwhile, combine dried chile and 1 ½ cups of water in a pot and boil the chile for 5-8 minutes until soft. Drain out the o make the tamarind juice, combine a ping pong ball size wet tamarind and water in a bowl. Using your fingers, squeeze and mash the tamarind until it dissolves. You’ll get a dark brown liquid.
Place jalapeño, softened dried chile, shallots, tamarind juice, kombu, and its liquid in a high-speed blender. Blend the chile into a fine paste. This yields about 3-4 cups of mixture.
Heat a large wok or non-stick skillet, then add 1 ½ cups of oil.
Fry the peanuts for 1-2 minutes or until the skin turn slightly darker. Remove and transfer to a paper towel to absorb excess oil. The peanut will continue to cook and turn crispy once cooled.
onion until fragrant, about 2 minutes.
Then, slowly add the chile paste along with a knotted pandan leaves.
Cook for about 40-45 minutes, stirring frequently over medium heat. The sambal is ready when the chile turns darker red or oil starts to separate from the chile. It's best to cover the wok with a lid to prevent splatter and stir to avoid burning the chile.
Once the chile is ready, season with sugar, salt, and mushrooms seasoning. Turn off the heat and store it in a jar once cooled.
Once the rice is ready, remove pandan leaves, ginger, and lemongrass. Then fluff the rice before serving.
To assemble the rice, place a bowl of rice on a cleaned banana leaf. Add the peanuts, cucumber slices, and plant-based egg. Serve warm.
